Michelle's Favorite Vegetarian Enchiladas

   You won't even miss the meat in this vegetarian version of enchiladas.  This is a recipe my daughter Michelle shared with me earlier this year.  

   I make enchilada's a lot, and you can see that by looking at the list of enchiladas I've tried out on the list of other Mexican recipes I've posted on this blog!  

 Actually this recipe is a combination of about three recipes.  My daughter got the list of vegetables that work well for this enchilada from  Words of Wisdom Living.  This enchilada sauce is something I've developed from about two other recipes.  And that's one thing that makes enchiladas so great.    These are yummy!  

Michelle's Vegetarian Enchiladas

1. Prepare veggies: 
(1)  Dice ½ cup of yellow onion
(2)  1 cup chopped mushrooms
(3)  Chop ½ red pepper
(4)  Grate or thinly slice 1 zucchini/yellow squash (or some of each), 
(5) 1 cup of grated carrots. 
(6)  Wash 1 1/2 cups of spinach
(7)  Slice 1 can of black olives.

2.Saute veggies: Put 2 T of oil in a pan and saute veggies for 4-5 minutes. When done, mix 2 cups of canned (or home cooked) black beans into the mixture.

3.  Grate 3 cups of pepper-jack cheese.

4. Make enchilada sauce:  This is my favorite sauce:  Put one 14.5 oz of tomato sauce and a can of water into a saucepan.  Then add 2 cloves of minced garlic, 2 T of chopped cilantro, 2 T of chili powder, 1 T ground cumin, 2 t salt,  and1/2 black pepper and stir and simmer for about 10 minutes.   Taste and make any adjustments. I usually end up adding a  bit more black pepper and chili powder. 

5.  Slice between 12-16 corn tortilla shells.

6.  Assemble: Put 1/3 of the sauce on the bottom of a pan, add a layer of tortilla shells,  add a layer of vegetables then some cheese, a bit more sauce and another layer of corn shells. Continue layering and top with cheese.

7.  Bake at 350 for 30 minutes.

Note:  You can also warm the tortillas and then put 1/3 cup of the filling in the middle and then roll them tightly and lay them seam side down in a 9 x 13 pan.  Cover them with the sauce and then top with the remaining cheese.   Bake at 350 for 20 minutes.

Other Mexican recipes on this blog:

Mexican Casseroles
Texas Style Gluten Free Stacked Enchiladas  (From my Come & Dine cookbook)
Acapulco Delight - A great Mexican Enchilada (From my Heritage School Cookbook)
Michelle's Favorite Vegetarian Enchiladas   (From my daughter)
Kathy's Baked Chili & Chips Casserole  (From my church cookbook, Come & Dine)
Gluten Free Mexican Quinoa Casserole  (From an Internet search)
Fiesta Gluten Free Tamale Pie   (From my church cookbook, Come & Dine)
Authentic Chicken Enchiladas Verde  (From a church friend)
Rebecca's Favorite Chicken & Chile Enchiladas  (From a church friend)
Delores's Chicken & Tortilla Casserole (Made Gluten Free)  (From my church cookbook, Come & Dine)
Great Beef Enchiladas - From my church cookbook, Come & Dine

Tacos, Chimichangas  & Etc.
Rachel Ray's Recipe for the Best Fish Tacos   (From Food Network)
Fantastic Baked Chimichangas  (From my Syre School Cookbook)
Authentic Chicken Flautas  (My hispanic friend Abbie taught me how to make these!)

Delicious Chicken Fajitas  (A mix of many recipes)
Fabulous Vegetarian Gluten Free Fajitas   (From an Internet search)
Easy Gluten Free Baked Taquitos  (From a newspaper clip)

Beans & Rice
The Best Homemade Refried Beans  (From an Internet search)
Texas Pinto Beans & Rice  (From my Texas airport cookbook)
Baked Chili & Chips (My daughter-in-law's family reunion cookbook)

Mexican Chicken & Beef
Anna's Pollo Guisado (Mexican Braised Chicken)  (From a church friend in Phoenix)
Fantastic Gluten Free Carne Asada!  (From an Internet search--a combination of sites)
Belizean Chicken, Black Beans & Rice, and Belizean Coleslaw  (From my daughter's family)

Soups
Mexican Chicken Soup- A Great Remedy for Colds & Flu  (I got this over 25 years ago from a Mexican cookbook)
Bethany's Crowd Pleasing Tortilla Soup  (From a friend in Califiornia)
Southwest Turkey Soup   (From my Syre School Cookbook)

Salads
Baja Salad with Black Beans & Quinoa  (My own version of something I ate in Seattle)